Gujarati food is nothing but an astonishing number of simple flavours coming together and creating something magical. I am hoping to put together family favourites for the benefit of the non-gujju’s like myself. Trust me you need to drive away the “Sweet” phobia to try these lovely dishes.
I shall name this series as “Gujarati-Food-101”.
First of this series shall be a truly Potato Lovers delight- Besan Bataka Nu Shaak [Potato and Gram Flour Curry]
You shall need: [Serves 3-4 People]
2 Large/3 Medium Sized…. Potatoes [Peeled and cut into bite size chunks]
2 Cup…. Water
2… Green Chillies [Chopped Finely]
1 Tbsp… Vegetable Oil
1/2 Tsp… Cumin Seeds [Jeera]
1/2 Tsp… Carom Seeds [Ajwain]
2 Tbsp… Gram Flour [Mixed with a little water to get rid of the lumps]
1/2 Tsp… Tumrmeric Powder
Red Chilly Powder and Salt to Taste
2-3 Tbsp… Corriander Leaves [Chopped] * Optional
2 Tsp… Jaggery
- In a wok, heat the oil and add the Cumin and carom seeds. Stir for 30 Sec.
- Add the green Chillies and stir for about 30 sec..
- Now to this add the potatoes and mix the oil, seeds and chillies.
- Pour water in the pan, cover it and cook for 12-15 min on medium heat or until the potatoes are almost cooked. [Try to not make them mushy]
- Once potatoes are done,add the gram flour paste in the pan.
- The sauce shall start to thicken immediately.
- Do not panic, stir a bit and then add some more water. The consistency shall however continue to be on a thicker side as compared to dals and other curries.
- Add the chilly poweder [If needed], Salt and jaggery.
- Cover the pan and let it simmer gently on a low flame.
- Stir ocassionally.
- The curry should be ready to be served after 4-5 min of simmering.
- Serve in a bowl with Corriander garnish.
- Enjoy this sharp, fluffy and sweet flavor contrast, best with Bhakris.
I link this up at:
Whats in your lunch box
Priya’s ”Healthy Diet – Vegetarian Side Dishes” event, Hosted by- Vardhini of Cook’s Joy
A simple, filling and luscious drink with my favourite ingredient of all: CHOCOLATE/COCOA
You shall need:
2-1/4 Cup… Milk
4 Tbsp… Sugar
3 Tbsp… Cornflour
1 Tbsp… Cocoa
1/2 Tbsp… Drinking chocolate [Optional]
Chocolate chip/chunks [As much as you desire]
2 Scoop… Icecream
Scant pinch of Salt
- In 1/4 of a cup of milk, mix the cocoa, flour and Drinking chocolate.
- Bring the rest of the milk to boil. Add the salt and sugar.
- Add the milk with cocoa mixture in the boiling milk too.
- Whisk for good 3-4 min on a medium flame.
- Remove from heat ans whish for some more time to let it cool down.
- Once it is at a temprature where it can go to the fridge, let it chill for 1-2 hours.
- Put the scoops of icecream in a tall 2 glasses.
- Pour the cocoa and add the chocolate chunks/chips.
4 months into the marriage and being the new Gujju bahu I MUST learn a couple of things to keep the family happy. Ours is a love marriage between conservative Gujjus and liberal Panjus. We did get our bite of the storm before the wedding but like they say “All’s well that ends well”.
That aside I cooked up a storm for lunch this morning.
The famous Gujju dal [Lentils packed with flavor], Besan Shimla Mirch [Capsicum covered with gram flour], chapati and steamed rice. I guess I should do a Gujrati Food 101 for bahus who are non-gujju. A few did-you-know’s about Gujju eating habits are in place.
- Not all food are sweet.
- Various preparations use sugar but most of them use Jaggery. Gujjus love their jaggery.
- Oil is used in ABUNDANCE. While cooking, after cooking and even before eating.
- Ghee is a must for dishes that have rice as a base.
- Khichdi [In the family they like it of a pulav consistency] is the staple and is most of the times made of Tuvar dal.
- For dinner you can be served the following: Bataka poha [Sweet and sharp potato with beaten rice], pakoras, dhokli, dhokla, khaman, papdi [Steamed Rice flour], masala bhakri with chundo,handvo [savoury pan cake] and the like.
- The food universe for Gujju’s is VAST. They use a variety of loths [aata/flours] – Ghau na Kakra loth, gota nu loth, handvo nu loth, besan nu loth, bajra nu loth, besan na kakra loth, chokha nu loth are to name a few. Phew! All of them can be found in ready to use packets across Gujrat.
- Even the Pickles go to make a long list.
- Bhakri is more preferred than chapati. And if chapatis are made they look transparent [Yeah they are that time and doused in ghee]
Till now I have been able to make a few of them on my own, few under the supervision of the MIL and few even after reading few recipes online.
This is us ❤
More from the Gujju universe soon.